Stemware for sparkling beverages and method for the production thereof

ABSTRACT

The present invention relates to the field of utensils and processes for worldwide wine production. More specifically, the invention relates to a flute model for beverages, manufactured from an appropriate material, the field of application of which comprises household articles and utensils for serving fine beverages such as sparkling beverages. The present invention also relates to the process of manufacturing the flute for beverages.

FIELD OF THE INVENTION

The present invention relates to the field of utensils and processes forworldwide viniculture. More particularly, the invention relates to amodel of a flute for beverages, manufactured from an appropriatematerial, the field of application of which comprises household goodsand utensils for serving fine beverages such as sparkling beverages. Thepresent invention also relates to the process of manufacturing thebeverage flute.

BACKGROUND OF THE INVENTION

The Brazilian viniculture has been standing out in the worldwine-producing scenery. The production of fine wines has remained stabledue to the increase in supply of imported products in Brazil. Unlike theproduction and consumption of fine wines, the production and consumptionof sparkling beverages grows with every passing year. According to thewine-producing register, in 2008 alone 9.47 billion liters sparklingbeverages produced in wine-producing regions in the Brazilian state ofRio Grande do Sul (IBRAVIN 2009) were sold, with a tendency to growthfor the year 2009.

The great qualitative potential can be proven by means of awards grantedto the Brazilian products at the main international contests(http:redeabe.org.br/premiacoes.htm).

Such magnitude has been awaiting more and more interest for thisproduct, chiefly because of its quality. For this reason, a range ofopportunities opens for the development of promotion and spreading ofBrazilian sparkling beverages.

Many traditional wine-producing regions in the world seek todifferentiate the production, regulation, without mentioning differentmarketing strategies for the promotion of their products.

A number of scientific evidences suggest that the flute shape exerts animportant effect on the perception of the quality of wines.Specifications such as larger diameter, volume and height of flute bellymay influence the concentration of aromatic substances captured by oursenses. In various wine-producing regions flutes have been developed forbetter expressing the characteristics determined by the particularitiesof the grape varieties, natural conditions (soil, climate and relief)and of the wine-making. Today, wines of different styles are linked toflutes that potentiate their qualities.

Brazilian sparkling beverages also has a unique typical quality, definedby a particular “terroir”. The predominance of a landscape ofpredominantly green coloring is one of the distinctive features of themain producing region (Southern region of Brazil), being an element thatgo beyond sparkling wines, marked by aroma smoothness, freshness andtaste sharpness. The production technology, which obeys thesespecifications of the raw material, is also an important element indefining the style of a national sparkling beverage.

The production of Brazilian beverages having begun in 1915, its qualityis internationally recognized. To facilitate the importance of theidentity of the national production of sparkling beverages, one hasdeveloped, through a research project coordinated by the AssociaçãoBrasileira de Enologia, Embrapa Uva e Vinho e Cristallerie Strauss, aflute that highlights the characteristics of color, effervescence, aromaand taste of the Brazilian sparkling beverage. The model of a flute forsparkling beverages has an interesting shape that unites harmoniouslines and modern esthetics in favor of the total comfortableness andsafety provided to the user. This flute further has a specific shape, soas to make the characteristics of the sparkling beverage better withrespect to what already exists in the prior art.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 shows a flute for sparkling beverages. A: mouth aperture; B:flute belly; C: pointed ice; D: stem; E: flute base.

SUMMARY OF THE INVENTION

The invention relates to a model of a flute for beverages, manufacturedfrom an appropriate material. The second embodiment of the inventionrelates to the process of manufacturing the beverage flute.

DETAILED DESCRIPTION OF THE INVENTION

For a special product like the Brazilian sparkling beverage, it isfundamental to express all its qualities, namely: color, aroma orflavor. This requires a flute with adequate characteristics, whichenable one to follow each detail of the wine-tasting, exhibitingoriginality, esthetic and shape quality, and chiefly technical adequacyto the specific characteristics of the product (evaluation of perlageand effervescence, aroma and smoothness on palate) and also afunctionality with regard to the tasting (adequacy to drinking, inrepetition).

For this purpose, the Associação Brasileira de Enologia, Embrapa Uva eVinho e Cristallerie Strauss have devoted themselves not only to usingthe whole technical knowledge of their teams in their areas ofactuation: enology, research and manufacture of crystals, but have alsogot together to hear the opinion of the main agents involved in making,marketing and promoting the Brazilian sparkling wine.

The invention proposed for the present flute for containing and servingsparkling beverages guaranties total technical feasibility regarding themanufacture thereof, which exhibits characteristics of modernity andusefulness.

Manufactured with craftsmanship from fine crystal, the Flute of theBrazilian Sparkling Wine has fine and elegant lines, a winding bellythat favors perlage formation, a narrow mouth that concentrates therelease of aroma and leads the noble beverage to the mucous membranes.

For a special product like the Brazilian sparkling wine, it isfundamental to express all its qualities, namely color, aroma or flavor.This requires a flute with adequate characteristics, which enables oneto follow each detail of the wine-tasting, exhibiting originality,esthetics and shape quality, and chiefly technical adequacy to thespecific characteristics of the product (evaluation of the perlage andeffervescence, aroma and taste) and also the functionality regarding thetasting (adequacy upon drinking, in repetition).

For this purpose, one has developed the official flute of the Braziliansparkling wine, object of the present invention, which has a peculiarshape that enables the sparkling wines to have better perlage,effervescence, aroma and smoothness on palate.

The Flute of the Brazilian Sparkling Wine is made by extremely skillfulcraftsmen trained in the industry itself. The raw material used formaking the crystal is carefully selected, from the send to the chemicalcomponents that will be part of its composition (Borax, SodiumCarbonate, Potassium Carbonate, Potassium Nitrate, Arsenic Oxide andLitargirio (24% PbO)).

The full fusion of these elements takes place at a temperature of about1460° C. When the melting is completed, the process of making theproduct begins, wherein the professional collects the material from theoven by means of a blowpipe that will be blown into a specific moldaccording to the piece design.

The next phases will be the manufacture of the rod and the putting theflute base in place. These parts will go through a stress alleviatingoven, that is, which will arrange the molecules that are out of order,thus preventing thermal shocks from occurring while handling them.

The finishing procedures take place right after the cover has been cut.The inner and outer edges of the parts are softly sanded and polished byskillful professionals, who are trained for this service.

The process of manufacturing the flute involves, therefore, thefollowing steps:

-   -   the molten crystal is poured into a mold and blown by the        glassblower through a blowpipe in order to create the outer and        inner shape of the flute belly;    -   the stem is made by the “drawn stem” method, that is, by putting        an amount of liquid crystal into the mold, which is literally        drawn by the glassblower;    -   the flute base is produced by adding liquid crystal to the step        tip for molding by hand until the corresponding shape is        created;    -   the sparkling-wine flute further receives abrasive treatment in        the inner bottom of the cup.

The flute of the present invention may have the followingcharacteristics:

-   -   mouth aperture ranging from 40 to 55 mm in diameter, preferably        49 mm in diameter;    -   cup ranging from 50 to 65 mm in diameter, preferably having 59        mm in diameter and height ranging from 110 to 135 mm, preferably        126 mm;    -   stem ranging from 2 to 10 mm in minimum diameter, preferably        having 6 mm in minimum diameter and height raging from 85 to 105        mm, preferably 97 mm;    -   flute base ranging from 55 to 75 mm in diameter, preferably        having 65 mm in diameter and height ranging from 5 to 20 mm,        preferably 12 mm;    -   total height of the flute ranging from 200 to 250 mm, preferably        235 mm.

The flute of the present invention has the following functionalcharacteristics:

-   -   the mouth aperture being visibly smaller than the flute belly        (FIGS. 1A and 1B), which is necessary for the sparkling beverage        to be poured into the flute bottom, thus preventing the liquid        from running down the inner walls;    -   pointed ice (FIG. 1C and with abrasive treatment by        micro-particles provide the perfect formation of perlage        (bubbling);    -   long stem (FIG. 1D), which prevents the transfer of human heat        to the beverage, since it does not allow direct contact with the        cop, thus helping to keep the temperature of the liquid;    -   broad and somewhat curvilinear flute base (FIG. 1E) to guarantee        greater adherence to the surface and support to the flute.

EXAMPLES

The process to chose the flute was developed in various steps, with theparticipation of trained professionals from the main entities of thewine-producing sector in Brazil.

Step 1: Visual Selection among Different Flutes

In this phase, one has chiefly approached the task of defining the maintrace (or drawing) of the flute, considering also the esthetic beautyand modernity of the types. The evaluation was conducted in laboratory,with 62 jurors evaluating 24 different flutes, among the main drawingsexisting. The evaluations were individual, without comments. Thequalifying grades were tabulated, and the best 6 flutes were separatedfor Step 2.

Step 2: Evaluation of Functionality

In laboratory conditions, the technical evaluation of the 6 flutes thatreceived the best marks in the preceding step was carried out. In thisphase the professionals were asked to evaluate the quality of the flutein a real-life testing situation, with a “standard” brut sparkling winehaving sensory characteristics and typical nature of the nationalproduction. The sparkling wine was served by trying to keep always thesame height and with the same velocity, so that this process could havethe least possible influence on the evaluation. The panelists were askedto evaluate individually the quality of the flutes, focusing on thequestions of visual examination (effervescence: examination of foam andbubble size); intensity and quality of aroma and smoothness to palate.The wine-tasters were also asked to consider the adequacy of the flutewith regard to the mechanics of tasting the product repeatedly. 53professionals participated in this step and give their grades for thedifferent flutes. The values were arranged in a table and two fluteswere chosen.

Step 3: Discussion of the Results and Final Adjustments

Two flutes that had the highest grades in step 2, virtually finishing ina tie, were selected. From the observations collected in writing, onedecided to make minor adjustments in the height and diameter dimensionsof flute belly of these 2 flutes, so as to find the most adequate one.Technical criteria related to the manufacture of the flute—indicated bythe experts of the Strauss crystal maker—were also considered in thisjudgment. One representative of the Embrapa, one of the ABE, and one ofthe Cristaleria Strauss participated in this process.

Step 3 gives rise to the technical specifications of the flute of theBrazilian sparkling wine. This flute was tested again by the board ofdirectors of the Brazilian Enology Association, which confirmed thetechnical adequacy and esthetics thereof for imparting value to thecharacteristics of the Brazilian sparkling wine.

1. A flute for sparkling beverages, characterized by exhibiting thefollowing features: mouth aperture ranging from 40 to 55 mm in diameter(FIG. 1A); flute belly (FIG. 1B); pointed ice (FIG. 1C), flute stem withminimum diameter ranging from 2 to 10 mm, and height raging from 85 to105 mm (FIG. 1D), and the flute base measuring from 55 to 75 mm indiameter and from 5 to 20 mm in height (FIG. 1E).
 2. The flute forsparkling beverages according to claim 1, characterized in that themouth aperture has preferably 49 mm in diameter.
 3. The flute forsparkling beverages according to claim 1, characterized in that theflute stem has preferably 6 mm in diameter.
 4. The flute for sparklingbeverages according to claim 1, characterized in that the flute stem haspreferably 97 mm in height.
 5. The flute for sparkling beveragesaccording to claim 1, characterized in that the flute base haspreferably 65 mm in diameter.
 6. The flute for sparkling beveragesaccording to claim 1, characterized in that the flute base haspreferably 12 mm in height.
 7. The flute for sparkling beveragesaccording to claim 1, characterized in that the cup measure ranges from50 to 65 mm in diameter and from 110 to 135 mm in height.
 8. The fluteaccording to claim 7, characterized in that the cup measure haspreferably 59 mm in maximum diameter.
 9. The flute according to claim 7,characterized in that the cup measure has preferably 126 mm in height.10. The flute for sparkling beverages according to claim 1,characterized in that the total height of the flute ranges from 200 and250 mm.
 11. The flute according to characterized in that the totalheight of the flute is preferably 235 mm.
 12. The flute for sparklingbeverages according to claim 1, characterized in that the flute is madefrom crystal.
 13. The flute for sparkling beverages according to claim12, characterized in that the crystal is composed of borax, sodiumcarbonate, potassium carbonate, potassium nitrate, arsenic oxide andlitharge 24% PbO.
 14. A process for manufacturing the flute forsparkling beverages, characterized by having the following steps: a) themolten crystal is poured into a mold and blown by the glassblowerthrough a blowpipe to provide the inner and outer shape of the flutebelly; b) the flute stem is made by the “drawn stem” method, wherein anamount of liquid crystal is poured into the mold, which is literallydrawn by the glassblower; c) the flute base is produced by adding liquidcrystal to the stem tip to be molded by hand to as to impart thecorresponding shape; d) the flute for sparkling beverage furtherreceives abrasive treatment on the inner bottom of the flute cup.
 15. Aflute for sparkling beverages, characterized by being obtained by theprocess of claim 14.